Brigade System

  1. Chef de cuisine
    responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains appretinces, and maintains a sanitary and hygenic environment for the preparation of food.
  2. Sous-chef de cuisine
    Second in command. Receives ordes directly from the chef de cuisine for the management of the kitchen and often serves as the representative when the chef de cuisinee is not present.
  3. Saucier
    Prepares sauces and warm hors d'oeuvres, completes meat dishes, and in the smaller restaurants may work on fish dishes and prepare sauteed items. This is one of the most respected positions in the kitchen brigade, usually ranking just below the chef and sous chef.
  4. Rotisseur
    Manages a team of cooks that roasts, broils, and deep fries dishes.
  5. Grillardin
    Grill cook - prepares grilled foods instead of the rotisseur.
  6. Friturier
    Fry cook - prepares fried foods instead of the rotisseur.
  7. Poissonnier
    Fish cook - prepares fish and seafood dishes. Under the rotisseur.
  8. Entremetier
    Prepares soups and other side dishes not involving meat or fish, including vegetable dishes and egg dishes
  9. Potager
    Soup cook - Reports to the entermetier and prepares the soups.
  10. Legumier
    Vegetable cook - Reports to the entermetier and prepares the vegetable dishes.
  11. Garde manger
    Pantry supervisor (Literally: food keeper) - responsible for preparationof cold hors d'oeuvres, prepares salads, organizes large buffet displays, and prepares charcuterie (sausage and cold meats) items. Also handles ice sculptures. Maybe in charge of service a la russe.
  12. Patissier
    Pastry cook - prepares desserts and other meal-end sweets and for locations without a boulanger, also prepares bread and other baked items. May also prepare pasta for the restaurant.
  13. Confiseur
    Prepares canides and petit fours instead of the the patissier.
  14. Glacier
    Prepares frozen and cold desserts instead of the the patissier.
  15. Decorateur
    Prepares show pieces and specialty cakes instead of the the patissier.
  16. Boulanger
    Prepares bread, cakes, and breakfast pastries instead of the the patissier.
  17. Boucher
    Butcher - butchers meats, poultry, and sometimes fish; may also be in charge of breading meat and fish items.
  18. Chef de partie
    Senior chef (Literally: Chief of party) - responsible for managing on a given station in the kitchen, specializing in preparing particular dishes there. Those who work in a lesser stationare commonly referred to as a demi-chef.
  19. Aboyeur
    Announcer/expediter - takes orders from the dining room and distributes them to the various stations; may also be performed by the sous-chef de partie.
  20. Cuisinier
    Cook - preparing specific dishes in a station; may also be referred to as a cuisinier de partie.
  21. Communard
    Prepares the meal served to the restaurant staff.
  22. Tournant
    Spare hand/roundsman - moves throughout the kitchen, assisting other positions in kitchen.
  23. Commis
    Junior cook - also works in the specific station but reports directly to the chef de partie and takes care of the tools for the station.
  24. Apprenti(e)
    Apprentice - are often students gaining theoretical and practical training in school and work experience in the kitchen. They perform preparatory work and/or cleaning work.
  25. Plongeur
    Dishwasher - cleans dishes and utensils and may be entrusted with basic preparatory jobs.
  26. Marmiton
    Pot and pan washer - takes care of tghe pots and pans instead of the plongeur.
  27. Garcon de cuisine
    Literally "kitchen boy" - preforms preparatory and auxiliary work for support.
Card Set
Brigade System
Brigade System found in the "A Brief History of French Cuisine"